Coffee and whiskey are a great combination, and this ice cream is an homage to Joe Sheridan's invention at Foyne’s, the precursor to Shannon Airport.

If you wish, you can substitute the instant coffee here for 200 ml espresso, reduced to 1/3 volume.

Murphy's Irish Coffee Ice Cream

Ingredients:

• 150g sugar
• 5 egg yolks
• 240 ml cream
• 200 ml milk
• 60g (4 tablespoons) instant coffee
• 45 ml (3 tablespoons) Irish whiskey
  

What to do:

1. Beat in the egg yolks with the the sugar until thick and pale yellow.
2. Bring the milk to a low simmer.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Stir a small amount of the warm mix into the instant coffee, until dissolved.
8. Add to the custard.
9. Transfer the custard into a small container, cover, and refrigerate until cool (5C).
10. Stir in the whiskey.
11. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
12. Fold the cream (gently stir) into the custard.
13. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.

If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Yield: 8 servings

Note:

To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.